Vegan Chocolate Orange Cake
Indulge in the luscious flavors of this Vegan Chocolate Orange Cake, a delightful dessert that perfectly balances the richness of chocolate with the bright, citrusy notes of fresh orange. Made with simple, plant-based ingredients like almond milk, coconut oil, and zesty orange juice, this dairy-free and egg-free cake is moist, fluffy, and irresistibly delicious. A sprinkle of vegan chocolate chips takes it to the next level, creating pockets of melty decadence in every bite. Whether you're catering to vegan diets or simply looking for a lighter, guilt-free treat, this easy-to-make cake is ready in under an hour and serves as the ultimate crowd-pleaser for any occasion. Decorate with a hint of extra orange zest or a dusting of cocoa powder for an elegant finish that will wow your guests. Perfect for birthdays, celebrations, or just because, this Vegan Chocolate Orange Cake is sure to become your go-to dessert recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 cup freshly squeezed orange juice
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan with a bit of coconut oil or line it with parchment paper.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mix well.
In a separate bowl, combine the granulated sugar, orange zest, orange juice, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk until the mixture is smooth and well-combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the vegan chocolate chips with a spatula.
Pour the batter into the prepared cake pan, smoothing the top with the spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, you can decorate it with additional orange zest or a dusting of cocoa powder, if desired, before serving.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 454.9 g | 165% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 270.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 324 mg | 25% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
